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| Recipe of the week... ... Creamy Garlic Mushroom Toast |
Ingredients: 350g mushrooms, 2 small garlic cloves, 2 spring
onions, 1 tablespoon olive oil, 2 large or 4 small slices of good-quality fresh
bread, 1 ½ tablespoons dairy-free butter (plus extra for spreading), 75ml soy
cream, small handful of fresh parsley leaves, salt and black pepper
Serves: 2
Time taken: Half an hour
Dietary requirement: Vegan
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Hi readers,
How are you today? Are you well? Are feeling peaceful and
fulfilled this weekend? And calm and in control? Have you been spending time
with your favourite people?
I hope that all is well.. and that your weekend is, and has
been, a wonderful one. Wishing you all the best things! And I’m sending an
imagined cool breeze your way, UK readers. If I could cool you down in this
heatwave I WOULD DO but, magical powers aside, I can only recommend you go buy
a fan. There’s no rain forecast – it will be worth the investment.
As I write to you this evening, readers, it’s a warm one in
Sheffield. The hot spell goes on, with ice cubes and salad leaves in high
demand. England are (somehow) still in the World Cup! Semi-finals, here we come…
And it’s been a lovely weekend for me, really. I’ve been
about the house, painting a wall and items of furniture in summery colours, to brighten
the place up. We held a barbie last night and grilled bananas with chocolate
spread inside – very tasty!! We did a bit of bat watching down the garden, ate good
food, and the light lasted until maybe 11 at night – the days are long at the
moment.
As great as adventures may be, a calm weekend has been
exactly what I needed after sleeping poorly this week, with the heat. It’s been
nice to be about at home. Have you been off adventuring, readers, or have you stayed
local? I hope, either way, it’s been fab!
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| Sun = FRECKLES! |
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- Food for thought -
This week, readers, I have some wonderings and recommendations
for you…
Listening
To: Bonobo
Laid back, wavy summer tunes. I’m enjoying a mix of Bonobo
tracks while I go on a lunchtime walk on weekdays. Good for clearing the mind
and making room for some great ideas – to rock n roll with in the afternoon.
Watching
Should I, or shouldn’t I? The box sets for all the seasons
have been uploaded to 4od and I’ve never watched before… but painting my nails
the other night I fancied some light viewing… one thing led to another and now I’ve
watched a couple of episodes! Will this take over my life? Is it worth it?? Anyone out there who’s watched before – please
advise.
Reading
The newspaper
I’ll say it a million times more – a newspaper at the
weekend is so good!! It forces you to sit and chill for a while, you learn
things, you can then talk about those things in conversation and reference
having read them ‘in the newspaper’,
and there are puzzles! And then you can use the newspaper to cover the floor
while you’re painting. What’s not to love?
Enjoying
Painting stuff
Could something in your house do with a fresh lick of paint?
If the answer’s yes, I say you get a paintbrush and get on it! I painted a few
different things about the house this weekend and it’s come with a massive
sense of pride. To have painted them by myself (this is my first ride with a
can of paint) and done a good job hopefully and have transformed something with
just a bit of time and effort. Why put off what you can do today?
Wondering
Would I survive in a life-threatening situation?
Having been to see Adrift
at the cinema this week, in which as twenty-something chick has to battle to
survive at sea after being caught in a storm, and also hearing news reports on
the Thai football team currently trapped in a cave and running low on oxygen… I
wonder, would I survive? I sense not, as ‘clumsy’ and ‘distracted’ aren’t
traits you’d believe of a survivor. But, there’s always sheer luck on my side?
Maybe. And how about you?
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| I recommend Adrift very much... but take tissues! |
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- Feeding a friend -
My recipe this week, readers, is one that I enjoyed with the
Vegan Mr last weekend, when I wasn’t
pre-occupied painting everything in sight. We cooked this together, so I can’t
take full credit, this was a team effort for breakfast on Sunday morning. And
it went WELL.
On Sunday morning, we woke and had a leisurely start to the
day with Sunday Brunch on in the background. The sun was shining, and it felt
like the kind of morning that merited a special breakfast, you know? Something
a bit grand!
So, we get out the BOSH! book and picked a recipe from the
Breakfast Toasts section of the book, which reads…
The humble slice of
bread, toasted to perfection, is a mighty meal to behold. Here are three of our
favourite ways to enjoy a quick-fix mini English breakfast. They’re most
delicious with quality sourdough bread that brings additional flavour to the
meal, even better if it’s from a real baker! The better the bread, the better
the breakfast.
Off we trundled to the shops, for our ingredients and a
large quantity of fresh orange juice, and then we prepared some Creamy Garlic Mushroom Toast together in
the kitchen. Before enjoying it out in the garden in the sun! We talked about
the crash we’d seen on our drive home from the shop, between a car and a bus,
hoping (we’re still hoping!) that everyone was okay.
We chose this recipe last weekend because it seemed like
simple, tasty breakfast grub. Not too many ingredients or steps to the recipe.
Nothing fancy or over the top. Just good food. In the words of BOSH!...
So Rich. So Creamy.
Cannot. Compute. This garlicky mushroom dish is effortless and full of
voluptuous, creamy flavours.
Fancy giving it a go? Here’s the recipe in just ten simple
steps…
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- Creamy Garlic
Mushroom Toast -
Ingredients: 350g mushrooms, 2 small garlic cloves, 2 spring
onions, 1 tablespoon olive oil, 2 large or 4 small slices of good-quality fresh
bread, 1 ½ tablespoons dairy-free butter (plus extra for spreading), 75ml soy
cream, small handful of fresh parsley leaves, salt and black pepper
1.
Set the kettle boiling and tune in to your fave
radio station. Shake yourself awake and crack a window wide open for some fresh
air! Gather your ingredients together and brew a cuppa.
2.
Begin with veg prep. Slice the mushrooms, peel
and mince the garlic, trim the roots and ends from the spring onions and finely
slice.
3.
Drizzle a splash of olive oil in a frying pan.
Tip the mushrooms in and cook for 10 minutes, until nicely browned.
4.
Add the garlic and three-quarters of the spring
onions (saving some of the green ends for garnish). Cook for a further 3
minutes.
5.
Slice the bread and pop in the toaster or under
the grill. Pour some orange juice, and locate plates and cutlery.
6.
Add the dairy-free butter to the pan of
mushrooms and stir it through until it melts. Pour the soy cream into the pan
and stir it into the mushrooms.
7.
Once everything is combined, take the pan off
the heat. Season generously with salt and pepper. Roughly chop the parsley and
stir most of it through the mushrooms.
8.
Once it turns a nice colour, take the toast out
of the toaster or grill and spread it with dairy-free butter.
9.
Divide the mushroom mixture equally between the
toasts. Sprinkle over the remaining spring onions and parsley.
10. Grind
over a little black pepper and serve your mushroom toasts immediately. Enjoy in
the garden if you can, with the sun shining down on your tasty breakfast!
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- Recipe round up -
Et voila! That’s really all there is to it, readers. Unless
you’re not a fan of a mushroom, I would recommend this recipe to all. It’s
peppery and creamy and delicious. Simple flavours for your taste buds to enjoy before
they’ve woken up properly. We both enjoyed our food.
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| Camera shy! (Vegan Mr) |
The recipe was a total success –
no mishaps in the kitchen and (if I do say so) we plated up a great looking
dish. Nice to admire, as well as eat! I say… give it a go, readers. If you’re
super hungry, or you’d like more colour or flavour on your plate, maybe wilt
some spinach as a side? Or roast cherry tomatoes in the oven?
I hope there’s great food coming up for you this week,
readers. Take the time to taste every last bite of it. And take care of
yourselves, readers. Go steady, give hugs, and be kind.
Toast safely,
Hayley
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- Closing thoughts -
If you’ve been inspired to give this recipe a try, readers,
whether I’m speaking to you on the day of this post or you’re reading some far
out time in the future... please drop me a line to let me know whether it went
okay. I’d love to hear how you got on in the kitchen and your thoughts on this
dish. Plus, it’d be fab if you’re able to share any tips you have for success,
or your suggestions to improve the recipe? Please send your wisdom my way.
Thank you for reading!
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